Appledoodle Cupcakes with Caramel Frosting

Miz Helen's Country Cottage

Pomegranate Tamale with Flan Sauce

I am excited to add this dessert Tamale to our Christmas Eve Buffet. I had so much fun developing this Tamale and I am sure it will appear on several menus in the future. We just loved this Tamale and sure hope you enjoy it. I presented the Savory Tamale for this year last week and that link will be at the end of this post along with last years Sweet Tamale.

In a mixer with paddle attachment mix the Masa Harina, cumin, and Cayenne pepper

Add the boiling water in a steady stream to the mixing bowl while the mixer is on medium speed. Continue to mix until the dough forms a ball. Continue to mix for five minutes.

Transfer the dough ball to a clean bowl and refrigerate the dough for one hour.

Returning the dough to the mixer, beat the dough on medium to high for five more minutes.

With the mixer running add the vegetable shortening 2 tablespoons at a time and mix well with each addition until the entire shortening amount has been added and the mixture is smooth.

Combine the salt baking powder and chilled Chicken stock, slowing adding the mixture to the dough while the mixer is running. Mix until thoroughly combined.

Mix The Masa Dough

Let The Dough Rest

The Corn HuskMiz Helen's Kitchen

Rinse the Corn Husk

Soak the Corn Husk in warm water about 30 minutes.

Take the Corn Husk from the water and place it on a towel then pat the Husk dry.

Tear enough stripes of Husk to tie the Tamale

Soak The Husk

Dry The Husk

The Filling
To an electric mixer bowl add the soft cream cheese, Pepper Jack Cheese and Powdered Sugar. Mix until the mixture is very smooth and blended well. Refrigerate for 30 minutes.

Cream Cheese, Pepper Jack Cheese, Powdered Sugar

Mix Until Creamy

Fresh Pomegranate

Fresh Pomegranate Seeds

Assemble The TamaleMiz Helen's Kitchen

Spread the dry Corn Husk with a fairly thin layer of the masa dough

Place about 3 to 4 tablespoons of the filling down the center of the masa dough sprinkle the Pomegranate Seed and the Pecans on top of the filling

Roll the Tamale

Tie the Tamale

Fill The Tamale

Cooking the TamaleMiz Helen's Kitchen

Steam the Tamale in a steamer for 1 hour. Make sure the lid to your steamer is tight. Some people like to wrap their Tamales in a towel to steam, but if your lid fits right you won't have to wrap them.

Remove the Tamale and let them dry on a cookie sheet for at least 15 minutes before serving.

Cook The Tamale

The Sauce

Miz Helen's Kitchen

Mix the sugar, milk and Pomegranate juice. Warm the mixture in a sauce pan on medium heat, be careful not to boil and stir constantly so the mixture won't burn to the bottom, until the sugar is melted. Mix the cornstarch with the water and add the cornstarch to thicken. Serve Warm and Garnish with Fresh Pomegranate Seeds.Print Recipe

Enjoy!

We really enjoyed you coming by today to enjoy this dessert with us. It is always so special when you come to The Cottage to spend time with us. We would like to wish you a very Merry Christmas and wonderful memories with friends and family. Sure hope that you will come back to see us real soon!

Miz Helen

Comments

The Tamale looks awesome,Miz Helen - what beautifully done!So kind of you to come over and leave me a sweet comment:)I will definitely be back this week at FPT - wish you and yours a very Merry Christmas:)

Hi Miz Helen-I really love the Tex-Mex flavors, and this one has an amazing, colorful, and delicious festive spin on it!What a wonderful recipe. I can imagine how your company will love it!Thanks for sharing; wishing you a very Merry Christmas!Hugs,

YUM! I LOVE dessert tamales and this looks like a fabulous recipe! I'm actually on the schedule to bring dessert tamales to one of our holiday meals. Your flan sauce would definitely complement the tamales I have in mind! Great recipe!

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!Miz Helen

Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home. Stay and have a cup of tea. We will be sharing Miz Helen's Kitchen where we have simple family friendly meal plans and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here and leave me a note. I love hearing from you! You can also follow me on social media below!

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